Peel onions under water to prevent the shedding of tears. To kill onion and cabbage odor while cooking, set a small, open dish of vinegar on the back of the stove.-[A. G., Mass.

Creamed Onions

Take young onions before they are full grown, cut off tops and roots, peel, and boil in slightly salted water until tender; then drain. Make a cream sauce of milk, butter and beaten egg, thickened with a little flour, and seasoned with salt and pepper. Cook until smooth, and then pour over the boiled onions. When the onions are older and stronger, the first water, after boiling 5 minutes, should be poured off and the onions boiled in fresh water until tender.- [Mrs. G. W., N. C.

Fried Spring Onions

Fry a few slices of bacon or salt pork until well browned, then remove from the pan and put into the hot fat green onions, cut up into inch lengths. When the onions are well fried push them to one side of the pan and add about 1 tablesp flour to the gravy, and when smooth add 1 pt boiling water. Mix well, boil 1 minute, then serve.-[Mrs. H. L., Va.

Baked Onions

Peel large onions and boil 1 hour in slightly salted water, then drain and put them in a shallow buttered baking dish, sprinkle with pepper and salt, dot each onion with butter, pour a little milk in the pan, cover the onions with bread crumbs and bake slowly 1 hour. Another way is to put alternate layers of onions and bread crumbs in a pudding dish, season with pepper, salt, and butter, and moisten with milk.- [N. P., N. H.

Onion Gravy

Peel and slice fine 2 onions and let them simmer in a pan with 3 or 4 tablesp lard or drippings, until tender, taking care not to burn. Then add 2 or 3 level tablesp flour, salt and pepper to taste, and 2 cups milk. Let come to a boil, then add 1 well-beaten egg.-[Mrs. H. A. S., Ala.